VEGAN TEMPEH BACON RECIPES

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VEGAN TEMPEH "BACON" RECIPE | COOKING LIGHT



Vegan Tempeh

Smoky and hearty, these flavorful slices of vegan “bacon” are perfect for taking your lunches and dinners to the next level. Add them to any salad for extra flavor and crunch, or use them to make a spectacular vegan BLT.

Provided by Cooking Light

Total Time 35 minutes

Yield Serves 4 (serving size: about 4 strips)

Number Of Ingredients 8

2 tablespoons lower-sodium soy sauce
1 1/2 tablespoons olive oil
1 tablespoon pure maple syrup
1/2 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 (8 oz.) package tempeh, cut into thin strips lengthwise

Steps:

  • Preheat oven to 375°F. Whisk together soy sauce, olive oil, maple syrup, liquid smoke, garlic powder, paprika, and black pepper in a medium bowl. Place tempeh on a baking sheet lined with parchment paper, and brush with marinade. Flip, and brush with more marinade. Bake until crispy, about 20 minutes. Remove from oven; let cool slightly at room temperature.

Nutrition Facts : Calories 116, CarbohydrateContent 6 g, FatContent 7 g, FiberContent 4 g, ProteinContent 8 g, SaturatedFatContent 1 g, SodiumContent 225 mg, SugarContent 2 g

VEGAN TEMPEH BACON RECIPE - FOOD.COM



Vegan Tempeh Bacon Recipe - Food.com image

Taken from Vegan With A Vengeance by Isa Chandra Moskowitz. This recipe has been slightly modified to make it sattvic (no garlic and onions.)

Total Time 1 hours 50 minutes

Prep Time 1 hours 30 minutes

Cook Time 20 minutes

Yield 14 strips

Number Of Ingredients 7

3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce
1/3 cup apple cider
1 teaspoon tomato paste
1/4 teaspoon liquid smoke
1 (8 ounce) package tempeh
hing
2 tablespoons peanut oil or 2 tablespoons vegetable oil

Steps:

  • To make the marinade combine the soy sauce, cider, tomato paste and liquid smoke in a wide, shallow bowl or pan and mix with a fork until the tomato paste is fully dissolved.
  • Cut the tempeh into thin strips (less than 1/4 inch thick) lengthwise. You should be able to get about 12 strips. Rub the strips with the hing. Submerge the tempeh strips in the marinade and let sit, for at least an hour and up to overnight.
  • Heat the oil in an 11 or 12 inch skillet over medium heat. Add the tempeh strips and cook for 4 minutes on one side; the bottom should be nicely browned. Flip the strips over and pour the remainder of the marinade over them. If there isn’t much marinade left add a splash of water. Cover and let cook for 3 more minutes, or until the liquid is absorbed. Uncover and check for doneness; if necessary keep cooking uncovered until all sides are nicely browned. Remove from heat and serve. (I recommend doubling the marinade recipe.).

Nutrition Facts : Calories 48.7, FatContent 3.7, SaturatedFatContent 0.7, CholesterolContent 0, SodiumContent 5.3, CarbohydrateContent 1.6, FiberContent 0, SugarContent 0.1, ProteinContent 3

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From emilieeats.com
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